Cream of Chicken Soup
Servings
4Serving size
about 3 cups soupThis recipe may be multiplied or divided by 2 and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 medium White or yellow onions (diced) |
| 4 cups No salt added vegetable stock (or no salt added chicken stock) |
| 16 ounces Boneless, skinless chicken thighs (cubed) |
| 1/2 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 3/4 tsp., leaves Dried thyme |
| 1 pound Red potatoes (cut into 1 inch cubes) |
| 2 large Carrots, raw (peeled and diced) |
| 2 cup Frozen peas |
| 1 cup 2% milk |
| 3 Tbsp. Cornstarch |
Instructions
Add the onion and cook for about three minutes, stirring frequently.
Add the stock, reduce the heat to low, and simmer for 20 minutes.
Using a blender or stick blender, puree the soup until smooth. Return the pureed soup to the pan.
Add the chicken, salt, pepper, thyme, potatoes, and carrots.
Simmer for 20 minutes, stirring occasionally.
Add the peas and stir.
Place the milk in a small bowl.
Add the cornstarch to the milk and stir until smooth.
Slowly add the milk mixture to the soup while stirring. Heat for about 5 to 10 minutes to bring the soup back to a simmer. Do not allow the soup to boil.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is the ultimate warm, satisfying soup. Great savory chicken with sweet carrots, peas and potatoes in a rich creamy soup. A full meal in a bowl that takes about an hour.